SAUSAGE AND CORNBREAD CABBAGE ROLLS
Make and share this Sausage and Cornbread Cabbage Rolls recipe from Food.com.
Provided by Julesong
Categories Pork
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Remove center vein of cabbage leaves, keeping each leaf in one piece.
- Place leaves in a shallow baking dish.
- Cover with vented clear plastic wrap.
- Micro-cook, covered, on 100% power for 1 to 3 minutes or till leaves are limp.
- Stir together egg, 1/4 cup of the chopped apple, stuffing mix and 1 T apple juice or cider.
- Add sausage; mix well.
- Divide meat mixture into two equal protions.
- Place one portion of meat mixture on each cabbage leaf.
- Fold in sides.
- Starting at unfloded edge, roll up each leaf, making sure folded edges are included in roll.
- Arrange rolls in a shallow baking dish.
- Pour water over rolls.
- Cover with vented clear plastic wrap.
- Micro-cook, covered, at 100% of power for 9 to 10 minutes or till the meat is done, rotating the dish a half-turn after 5 minutes.
- Transfer rolls to a plate.
- Cover and keep warm.
- For sauce, in a 1-cup measure stir together 3 T apple juice or cider, cornstarch, and instant beef bouillon granules.
- Stir in the remaining chopped apple.
- Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till sauce is thickened and bubbly, stirring every 30 seconds.
- Spoon sauce atop cabbage rolls and serve.
Nutrition Facts : Calories 489.6, Fat 28.6, SaturatedFat 10.4, Cholesterol 292.5, Sodium 173.7, Carbohydrate 20.8, Fiber 3.3, Sugar 14.5, Protein 36.5
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